Spice-Crusted Shrimp with Remoulade Sauce

You can eat these shrimp cold, at room temperature, or warm.

Yield: 8 servings (serving size: 6 shrimp and about 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 28%
  • Fat: 3.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 13.7g
  • Carbohydrate: 3.7g
  • Fiber: 0.5g
  • Cholesterol: 121mg
  • Iron: 2.3mg
  • Sodium: 300mg
  • Calcium: 48mg

Ingredients

  • Sauce:
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup plain fat-free yogurt
  • 1 teaspoon grated lime rind
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon capers, chopped
  • Dash of ground red pepper
  • Shrimp:
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 48 large shrimp, peeled and deveined (about 1 1/2 pounds)
  • 1 tablespoon olive oil, divided
  • Cilantro sprigs (optional)

Preparation

  1. To prepare sauce, combine first 6 ingredients in a bowl; stir with a whisk.
  2. To prepare shrimp, combine cumin, paprika, coriander, garlic powder, salt, and black pepper in a medium bowl. Add shrimp; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; add half of shrimp. Cook 3 minutes on each side or until done. Remove shrimp; keep warm. Repeat procedure with remaining oil and shrimp. Serve shrimp with sauce. Garnish with cilantro, if desired.
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